This homemade Caesar salad dressing is the real deal: creamy, garlicky, and packed with the deep savory punch of anchovies and Parmesan.

It takes about five minutes to whisk together and tastes far fresher and more complex than anything from a shelf.

Why This Dressing Works

Caesar dressing is one of those things that seems fussy until you make it once. The whole thing comes together in a bowl with a whisk, and the result is a silky, robust dressing that coats every lettuce leaf.

Anchovies and garlic give it that unmistakable umami backbone, while fresh lemon juice brightens everything up. It is the kind of dressing that turns a plain romaine heart into the best part of the meal.

Ingredients

1 large egg yolk: use the freshest you can find, or swap in 2 tablespoons mayonnaise if you prefer to avoid raw egg
2 oil-packed anchovy fillets, minced: their deep, salty flavor is what makes a Caesar taste like a Caesar
1 small garlic clove, minced: about 1/2 teaspoon
1 teaspoon Dijon mustard: helps emulsify and adds a subtle sharpness
2 tablespoons freshly squeezed lemon juice: from roughly half a lemon
1 teaspoon Worcestershire sauce: a little extra savory depth
1/4 cup freshly grated Parmesan cheese, plus more for serving: grate it yourself for the smoothest texture
1/2 cup extra-virgin olive oil: a mild olive oil works best; you can also use avocado oil
Salt and freshly ground black pepper: go light on salt until you taste because the anchovies and Parmesan are already salty

Variations and Substitutions

Skip the anchovies: use 1 teaspoon white miso paste or 1 tablespoon finely chopped capers to mimic that umami note
Egg-free: replace the yolk with 2 tablespoons good-quality mayonnaise and reduce the oil to 1/3 cup
No lemon: fresh lime juice works in a pinch, though the flavor shifts slightly
Cheese swap: Pecorino Romano gives a sharper, saltier kick
Milder oil: if your olive oil is too peppery, swap half with a neutral oil like grapeseed or canola

For a classic Caesar salad, try it with our Garlic Croutons.

How to Make Homemade Caesar Salad Dressing

Step 1: Whisk the Base

In a medium bowl, whisk together the 1 large egg yolk, minced anchovies, garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth and slightly frothy, about 30 seconds. The mixture will smell sharp and briny, and you should see the yolk start to lighten in color.

Step 2: Stream in the Oil

While whisking constantly, very slowly drizzle in the 1/2 cup olive oil, just a few drops at a time at first, until the mixture starts to thicken and look creamy. This takes about 2 minutes. Once you have added about half the oil and see a stable emulsion, you can pour the rest in a thin, steady stream. The dressing should be thick enough to coat the back of a spoon.

Step 3: Fold in the Parmesan and Serve

Gently fold in the 1/4 cup grated Parmesan cheese and season with a pinch of salt and a few grinds of black pepper. Taste and adjust with a little more lemon or salt. Spoon the dressing over crisp romaine hearts, scatter on extra Parmesan and croutons, and serve right away.

A Few Tips for the Best Caesar Dressing

Let the egg yolk come to room temperature before you start; a cold yolk is more likely to cause the emulsion to break.
Mince the anchovies and garlic together into a sticky paste; that way they disappear into the dressing instead of leaving chunky bits.
If the dressing separates, do not panic. Whisk a teaspoon of cold water into a clean bowl, then slowly whisk in the broken dressing until it comes back together.
Taste with a piece of romaine, not a spoon, so you can judge the salt and acid exactly how you will eat it.

Scale the recipe for a larger batch:

Batch Size	Egg Yolks	Olive Oil	Parmesan
Single (3/4 cup)	1	1/2 cup	1/4 cup
Double (1 1/2 cups)	2	1 cup	1/2 cup
Triple (2 1/4 cups)	3	1 1/2 cups	3/4 cup

How to Store Homemade Caesar Dressing

Refrigerate: transfer to an airtight container and refrigerate for up to 3 days. The dressing will thicken as it chills.
Serve cold: pull it from the fridge about 10 minutes before using and stir well to loosen it back up.

How to Use This Dressing

Beyond the obvious romaine salad, this Caesar dressing makes a bold, creamy dip for raw vegetables or a tangy spread on a grilled chicken sandwich. It is also fantastic drizzled over warm roasted broccoli or cauliflower, where the heat melts the Parmesan just a little.

Frequently Asked Questions

Can I make this in a blender?

Yes, you can. A blender works, but a whisk gives you better control over the emulsion and prevents the dressing from getting too thick or bitter from overworked olive oil.

Is it safe to eat raw egg yolk?

Fresh eggs from a reputable source are generally safe, but if you are serving young children, pregnant women, or anyone with a compromised immune system, use a pasteurized egg yolk or swap in mayonnaise.

How far ahead can I make it?

You can make the base up to 3 days ahead and keep it in the fridge. Stir in the Parmesan just before serving so it stays bright and the texture remains silky.

My dressing turned out too thick. What should I do?

Whisk in cold water, half a teaspoon at a time, until it loosens to your liking. The water won’t break the emulsion and will keep the dressing creamy.